Try It Tuesday

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I’ve been trying to shake things up with our dinners lately. Mostly because Huff the Hubs take chicken for his lunch EVERY. SINGLE. DAY. This means he gets really tired of meals that involve chicken. SO I haven’t made the poultry in a looooong time. We both like pork, but it can be hard to find new ways to dress it up. After some perusing on Pinterest I found a yummy (and low-carb) pork recipe!

 

Here’s what you need:

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6 thin boneless pork chops

1/3 cup dijon mustard

3 tbsp olive oil

1/2 tsp kosher salt

1/2 tsp black pepper

3/4 tsp garlic powder

3/4 tsp thyme

1/2 tsp onion powder

1/2 tsp dried oregano

1/2 tsp dried basil

1 1/2 cups grated Parmesan cheese

 

First, mix your mustard, olive oil, garlic powder, thyme, onion powder, oregano, 1/4 tsp kosher salt, 1/4 tsp black pepper, and basil in a small bowl. This will be your marinade. Pour the marinade into a gallon-size Ziploc bag and add the chops. Let it refrigerate overnight. (I actually forgot to let this marinate overnight so mine only sat in the bag for about 15 minutes and still turned out great!)

 

The next evening, preheat your oven to 400 degrees. Pour Parmesan cheese into a shallow dish and coat each pork chop on all sides. Place a flat roasting rack to a shallow dish or cookie sheet and then put the chops on the rack. (I didn’t have either of those so I borrow my sister’s turkey roasting rack, ha! I had to add foil to it so the chops wouldn’t fall through!) Then, season the chops with the remaining 1/4 tsp kosher salt and 1/4 tsp black pepper.

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Bake for about 15-20 minutes and serve!

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You guys. This was soooooo good! Huff the Hubs and I LURVED it! I will absolutely be making this again!

 

Have you ever tried this recipe? What did you think? Share in the comments below!

Try It Tuesday

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Finding dinners that are easy, healthy, and that my kids will eat (so I’m not making TWO meals) is kind of difficult. So when I saw Good Table’s new Freezer to Plate meals, I was super excited!

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After all, GT’s stuff has no preservatives, no artificial flavors, and no high fructose corn syrup. I’m totes down with that! Another part about this I really liked was the fact that I didn’t even have to thaw the chicken! I am notorious for forgetting to set out chicken to thaw. Then, dinner time rolls around and I’m like, “CRAP! The chicken is still frozen!” My excitement about this meal-in-a-box was growing.

It was pretty simple to prep. All I had to do was pour the noodles in, place the chicken on top (I actually remembered to thaw it–woo!), add a little water, and pour the sauce on top.

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Then, I just popped it in the oven for 30-35 minutes and dinner was done!

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It was…okay. I didn’t think it was very flavorful and the noodles were a tad on the chewy side. The kids ate some of it (mostly the noodles) but I wasn’t impressed.

Have you ever tried this before? What were your thoughts? Share in the comments below!

 

 

 

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Huff the Hubs has been doing this program called The Ketogenic Diet, so I’ve been trying to find ways to help him have low-carb dinners (homeboy is on his own at lunch) without putting more work on myself. One of our menu staples is spaghetti–its easy, its cheap, there are easy ways to make it healthy, and–BONUS–my kids will eat it (translation: I only have to cook ONE meal). But I needed to be able to make it low-carb for the hubs. I’ve used a spaghetti squash before but with two kids, its too much work. Thankfully, Target had my back! The kids and I were doing our weekly Target run and I spied this:

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A veggie that’s already spiralized, organic, and it only takes 3-4 minutes to cook? YES, PLEASE!

All I did was toss the entire container into a skillet with a teensy bit of EVOO and a dash of salt and pepper and stirred every now and then for 3-4 minutes. BAM. Done.

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I added a little to my whole wheat noodles because I was nervous about how it would taste…

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It was really good! I actually liked it a bit better than the whole wheat noodles! And check out the nutrition facts:

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You could eat the entire box of zucchini spirals and still eat three times FEWER calories than ONE serving of whole wheat noodles! Plus, you get all the health benefits from the zucchini!

 

Have you ever tried these? What did you think? Share in the comments below!

Try It Tuesday

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Right now, I’m obsessed with my crockpot so I’ve been scouring Pinterest for easy crockpot recipes. I was super excited about this one because it was mostly protein (Huff the Hubs has been setting ridiculous daily protein goals and it’s been tough for me to find meals that comply) and sounded super yummy on a fall day!

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Here’s what you need:

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¼ Cup Brown Mustard

1 Tablespoon Worcestershire Sauce

2 Tablespoons Steak Sauce

1 10oz Can Low Sodium Cream of Mushroom Soup

11/4 Cups Beef Broth (or 10oz Can)

1 (24oz) Bag Johnsonville Homestyle Meatballs

1 8oz Container Sour Cream (or 1 Cup)

1 16oz Package Egg Noodles

 

First, pour the beef broth, brown mustard, Worcestershire sauce, and steak sauce into a bowl and whisk until well blended. Then, pour the mixture and the meatballs into the crockpot. Cover and cook on low for 6-8 hours or (high 3-5 hours).

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Around hour five, gently stir in the sour cream.

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Before serving the meatballs, boil water for your egg noodles and cook according to the package.When your meatballs and noodles are finished, serve and enjoy!

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Here are my thoughts on this dish: they were good, but they were REALLY mustard-y. Next time, I’ll probably use half as much. It was just too much for me. Also, I thought I had egg noodles, but I didn’t. So I had to use the noodles I had on hand. I think they might have been better with the noodles the recipe actually called for.

 

Have you ever tried this recipe? What were your thoughts? Do you have a better meatball recipe? Share in the comments below!

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When I was younger, I used to think things like meatloaf, chicken pot pie, and the like were disgusting and should never be made. Now? I LURVES them! So when I came across a Shepherd’s Pie freezer meal recipe, I was skeptical yet hopeful. I decided to whip it up and see what happened!

Here’s what I used:

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1 lb. ground turkey

1 cup beef broth

2 Tbsp. cornstarch (not pictured–whoops!)

1 can of corn, peas, or your favorite mixed veggies.

1- 1½ cups shredded cheddar cheese (I used 2%)

2-3  cups potatoes- instant or homemade recipe.

 

First, brown the turkey until its cooked thoroughly. Drain the grease, but leave about 1 tbsp in the pan. (I also added some salt, pepper, and onion powder at this stage)

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After that, stir in the beef broth and cornstarch. (Be sure to mix well, creating a light gravy.)

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Then, drain the can of vegetables and add it to the pan. Then, stir and cook the mixture until the veggies are heated throughout.

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In freezer-to-oven-safe dish, pour in the meat and veggie mixture, and top with your mashed potatoes.

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Finally, cover with shredded cheese.

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If you’re freezing your pie, cover it with plastic wrap and aluminum foil to create a tight seal.Then, write cooking directions on the aluminum foil with a Sharpie.

Whether you’re popping it in the oven right away or after its frozen, cooking instructions are the same: place in pre-heated to 375°  and cook for about 45 minutes or until the cheese is melted, bubbling and the dish is heated all the way through.

Y’all, this dish was AH-MAY-ZING! I honestly wasn’t sure if I’d like it but it was SO good! Huff the Hubs LURVED it! I was going to take a pic of the finished product, but it was so tasty, I completely forgot! So here’s a pic of my empty plate:

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Have you ever tried this recipe? What were your results? Share in the comments below!

 

 

Try It Tuesday

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Here lately, I have been OBSESSED with freezer meals. Mostly because life never seems to slow down and they make cooking dinner so much easier. Plus, most of them can be tossed in the crockpot and forgotten about, which makes for a less stressed Momma.

I perused Pinterest and found a site loaded with freezer meals and picked the one that I already had ingredients for (because, with two littles, its a battle to get to the store). Enter: Chicken Hurry.

Here’s what you need:

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  • chicken breasts
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup packed brown sugar
  • 3 Tbsp. dry onion soup mix

 

First, grab a gallon size freezer bag and label it with the name of your recipe as well as the cooking instructions: (Be sure to write: “Add 1/4 cup of water day of cooking”. I forgot, lol.)

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Then, toss everything (except the water) into the bag and place in the freezer. BAM! Meal ready to go!

I didn’t get a picture of this after I cooked it because I completely forgot! This recipe was…okay. It smelled awesome, but just seemed too “ketchup-y” for my liking, so about an hour before it would be fully cooked in the crock pot, I added about 1/4 cup BBQ sauce, to add some more flavor to it. I thought it was alright; Huff the Hubs thought it was great. I’d give it a 2 out of 5 stars.

 

Have you ever made this before? Have you made something similar? What were your results? Share in the comments below!

Try It Tuesday

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Because I have such awesome friends, when they try new things, they take pics and document it so I can use it for a Try It Tuesday since my life is a tad more chaotic now. Enter: Guest Blogger Anthony Mount! Take it away, Anthony!

As many of you know, Jess has been enjoying the relaxing life of having a newborn and a toddler at the same time. This has meant that she can’t pry herself away from her stories on daytime television to do a new Try it Tuesday. (This may be my last guest blogger appearance, hee-hee)

Anyway, I saw this picture of stuffed pasta shells on Facebook and thought it may be a cool, quick meal for my family. Since my wife, Jess’s best mate, is big time preggers and practicing early to join Jess for her relaxing time of daytime television, I get the honor of making delicious meals for the family. (This may be the last time I get to sleep in my own bed, ha!)

Here’s what you need:

~package of large pasta shells

~cheddar cheese (or, your favorite cheese), shredded (We buy block cheese so I grated my own)

~1lb hamburger meat

~your favorite seasonings for the hamburger meat

~marinara sauce

There were not any instructions with the picture so I created my own:

First, bring a pot of water to a full boil and the cook noodles for 7 minutes. (According to Gordon Ramsey’s rule of “all pasta takes 7 minutes to cook.”)

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Once the pasta is cooked, set it aside while all other ingredients finish.

Next: season and brown your hamburger meat. I use equal parts Lawry’s, paprika, and herbed poultry.

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Once this is finished, preheat oven to 380 degrees while prepping the rest of the meal.

Next, spray a casserole dish with PAM and lay a thick layer of marinara sauce on the bottom of the dish (I prefer Prego).

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Next, grate cheddar cheese.

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Add a little marinara sauce to the meat.

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Now it is time to stuff the shells.This is the technique I used: I placed the shell in a ladle and then used tongs to insert the meat.

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Once the meat is in the shell place it in the pre-marinara’d (is that a word?) casserole dish and then cover with cheese.

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By this time the oven should be pre-heated to 380 degrees, so place in oven for 10 minutes. Then serve. (No need to let cool)

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Final thoughts:

~This was NOT a quick meal. All in all, it took about an hour to cook. (Though, it may be because my hamburger meat started out frozen and I was learning as I went along.)

~This also created a ton of dirty dishes. So be prepared (meaning make sure your dishwasher is empty before starting).

~My wife (Jess’s Best Mate) loved it, as did my picky-eater daughter. (She did ask for me to use less cheese next time, but I love cheese.)

~I do recommend it when you need something new and different for dinner.

Good luck!

(Now, time for me to go buy some roses to get out of the dog houses I put myself in for writing this blog!)